About Me

I'm a stay-at-home mother of two. Despite the insanity of my life, I always find time to read...it is my outlet and my passion. I also love to cook and appreciate a good glass (or bottle) of wine. If you would like to contact me, my e-mail is rnawrot@cfl.rr.com.

Saturday, December 5, 2009

This is my first time participating in the Saturday Weekly Cooking Meme, hosted by Beth Fish Reads, so what you may not know is that cooking is a huge passion of mine. Generally, my Saturdays are crammed full of the kids' sporting activities, and I never have time to post any of the yummy things prepared at the Nawrot house. Well, the fates have allowed me a little breathing room on this day. So I thought I would share with you what I made last night. It is one of our favorites...perfect for a cold, rainy night.

Cut the roast into round slices about an inch thick. Pound slices between two pieces of plastic wrap until about 1/8-inch thick. Season with salt & pepper.

Spoon about 2 tsp. of cheese mixture onto center of each slice of beef. Fold the meat around the mixture to form a ball, trying not to overlap the meat too much in one spot. Place the ball, seam down onto a slice of pancetta/prosciutto and wrap it around the ball, fastening with water-soaked toothpicks.

Grill, turning occasionally, until pancetta/prosciutto is crisp, about 3-5 minutes per side.

Notes: I have messed with this recipe a tiny bit, from Paula's original. I've found it is better to cut a thicker slice of the filet and pound it out, making it bigger and easier to work with. I've also found prosciutto to be easier to work with than pancetta. The meat is firmer and bigger, making it easier to wrap around the meat.